Effect of Temperature on Enzyme Activity

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Experiment 4 – Effect of Temperature on Enzyme Activity

To study the effects of temperature on the activity of amylase enzyme on starch solution.

Enzymes are widely known as biological catalyst. Almost all cellular reactions are controlled and guarded by enzymes. Virtually every metabolic reaction which takes place within a living organisms are catalyzed by enzymes. Enzymes are complex three-dimensional globular proteins. Some of the enzymes are built up off proteins and some other associated molecules. Even though enzymes are normal larger than substrates, but only a small part of enzymes molecule actually comes into contact with substrate. This region is called as active site. Enzymes are capable to speed up the metabolic reactions. Enzymes are very specific to its substrate because not all kind of substrate can fit to the enzyme’s active site. The action of enzymes is reversible and enzymes can be reused. This means that an enzyme can catalyze lots of substrates.

Starch solution, sodium chloride solution, amylase solution, iodine solution

Test tubes, droppers, white tile, stopwatch, water bath controller

1. A water bath is set up at 30°C.
2. 3cm3 starch solution added into a test tube labeled A. 1cm3 of sodium solution is added into the test tube A. 3. 2cm3 amylase solution is added to another test tube using a new dropper. 4. Test tubes A and B are immersed in the water bath with temperature which kept constant at 30°C. 5. The test tubes are left for about 5 minutes to allow the solution in test tubes to reach the temperature of the water bath. 6. In meantime, a few drops of iodine are placed on a clean white tile to test the presence of starch. 7. The starch suspension with sodium chloride solution in test tube A is poured into test tube B. The test tube with the mixture is then replaced in the water bath. 8. A stopwatch is activated immediately and the time is recorded as zero minutes. 9. A...
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